Pecan, Pear, and Blue Cheese Madeleines #CakeSliceBakers

Tender, savory, little cakes studded with pears, pecans, and blue cheese. Perfect as an appetizer on their own or as part of a charcuterie board with a glass of wine or cocktail while awaiting a holiday dinner this season.  

We are nearing the end of our bakes for this year's Cake Slice Bakers selection, Gateau; The Surprising Simplicity of French Cakes.  

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Gâteau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Gâteau: The Surprising Simplicity of French Cakes - and our choices for October 2023 were ~

Suzy's Cake

• All That's Left Are The Crumbs
• My Recipe Reviews
• A Little Bit of All Right

Rum Baba

• Karen's Kitchen Stories

Walnut, Pear and Roquefort Madeleines

• A Day in the Life on the Farm

One of my favorite things about this year's cookbook selection is the many savory recipes included in the cakes.  I adapted this recipe quite a bit to work with what I had on hand.  I used pecans instead of walnuts and domestic blue cheese instead of Roquefort.  I also was out of all-purpose flour so used cake flour for this batch.  

They were amazingly delicious served up with a glass of Cru Bourgeois before a lovely dinner of Brisket made in the Instant Pot.  This recipe made 24 little cakes.  I served some as an appetizer when Frank's sister and brother were over and placed the rest in the freezer to be rewarmed and served with charcuterie at a future gathering.

appetizers, cakes, savory, blue cheese, pear, pecan

appetizers

French

Yield: 24 cakes

Author: Wendy Klik

Pear, Pecan and Blue Cheese Madeleines

Tender, savory, little cakes studded with pears, pecans, and blue cheese. Perfect as an appetizer on their own or as part of a charcuterie board with a glass of wine or cocktail while awaiting a holiday dinner this season.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 1/4 c. cake flour
• 1 T. baking powder
• 3 eggs
• 1/2 t. sea salt flakes
• 1/2 t. ground pepper
• 2 T. extra virgin olive oil
• 1/2 c. buttermilk
• 3 oz. blue cheese, crumbled
• 1 pear, peeled, cored and diced (I used Bosc)
• 1/3 c. roughly chopped pecans

Instructions

1. Whisk together the flour and baking powder in a small bowl. Set aside.
2. In large bowl, whisk together the eggs, salt, and pepper. Add the buttermilk, blue cheese, and olive oil, whisking until well blended.
3. Sift the flour mixture over the egg mixture then mix by hand until incorporated. Fold in the pears and pecans.
4. Spoon the batter into 24 Madeleine Molds that have been treated with cooking spray.
5. Bake in a preheated 350* oven for 15 minutes, until puffed and golden brown.

Notes

Adapted from Gateau by Aleksandra Crapansando

Nutrition Facts

Calories

72.34

Fat (grams)

4.09 g

Sat. Fat (grams)

1.19 g

Carbs (grams)

6.59 g

Fiber (grams)

0.55 g

Net carbs

6.06 g

Sugar (grams)

1.08 g

Protein (grams)

2.56 g

Sodium (milligrams)

155.49 mg

Cholesterol (grams)

23.67 mg

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